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September 30, 2014

Slow-Roast Tomatoes - Toolbox

It’s time for a new article for the toolbox. As autumn is now starting to settle, it is perfect timing to still enjoy the last few remains of summer flavours and preserve produce. Tomatoes are still available, but can now lack the amazing sun-drenched taste they had in the summer. One of the best ways of enhancing their flavour it to slow-roast them. They shrivel during the roasting process and get packed with aromas, in what makes a supra-delicious staple, that you will always want to have available in your pantry.

So, to make the slow roast tomatoes, make sure you have plenty of time ahead of you at home, as the oven will stay on for a looong time, on a low temperature. Only a few ingredients are needed, and you might notice that the roasting time varies depending on the size of your tomatoes. Small tomatoes such as cherry toms will only need about 4 hours, while if you use large ones, they might need about 6-7 hours. As the oven will be on for a while, it can be a good idea to double the quantities and make a big batch in one go. The tomatoes will keep for a week or two in a glass container in the fridge, but if you’d like to keep them for longer, you can easily freeze them for later.

To eat the slow-roast tomatoes, you can include them in salads, sandwiches, tomato sauce or as a pizza garnish, amongst other things.

Let’s celebrate nature’s abundance and take time to slowly prepare, preserve and savour our food.

1.Preheat the oven to 110°C.
2.Cut the tomatoes in half and place them on a baking tray covered with baking paper cut side up.
3.Sprinkle them with the garlic, dry herbs and sugar and place in the oven.
4.Leave to cook in the oven for some time between 4 and 7 hours, depending on the size and water content of the tomatoes (cherry tomatoes will need the least time whilst big ones will need longer).
5.Leave to cool down then keep in a glass jar in the fridge for up to a week.